Slow-braised pork shoulder gets a deeply flavorful treatment here, rubbed with turmeric, ginger, and Ceylon cinnamon before being seared in coconut oil and braised low and slow with orange juice, lime, bone broth, and fresh herbs. The result is fall-apart tender meat with caramelized, crispy edges straight from the broiler — the kind of carnitas that makes it genuinely hard to stop at one wrap. Every fat source in this recipe comes from coconut oil and the pork itself, so there's no canola, soybean, or sunflower oil hiding anywhere in the pot. That matters more than it sounds, because most restaurant carnitas and even store-bought versions are cooked in or finished with refined vegetable oils. Spooned into cool butter lettuce cups and topped with creamy avocado, sliced red onion, and fresh cilantro, the whole thing feels light and fresh despite the richness of the braise. A squeeze of lime over the top right before eating ties every layer together beautifully. This is the kind of recipe that earns a permanent spot in the weeknight rotation.
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Preheat the oven to 325°F (165°C). In a small bowl, combine the salt, turmeric, ginger, and Ceylon cinnamon. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides.
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks on two or three sides for 3–4 minutes per side, until deep golden brown and releasing easily from the pot. Transfer the seared pieces to a plate and repeat with the remaining pork.
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